Most teas come from a plant, called Camellia Sinensis. China is the largest tea-producing country (thus the expression, “not for all the tea in China”) with over four million acres of land being devoted to its cultivation. India is another prominent tea producing nation. It takes roughly eighty thousand hand-plucked shoots to turn out one pound of select tea. The finest of teas come from the buds and top leaves of the plant. These teas are noted for having a wonderful scent. Differentiations in tea come from distinct methods of processing the leaves after harvesting. The four tea types we are most familiar with are: black, green, oolong, and white. America also has a growing fascination with herbal teas.

Black Tea: The black tea family includes: Darjeeling, pekoe, orange pekoe, and others. Black tea undergoes a full fermentation phase. Thus, the leaves turn black. During the rolling, the membranes of the leaves are crushed. This brings out the tea’s essential oils and thus enhances it’s aroma. Leaves are placed in humid, cool rooms, after rolling. There they are spread out in sheets to oxidize; they are spread about four inches high. During the oxidation process, the leaves darken, and the flavor of harsh juices smooth out. The oxidation process must be stopped at the point in which the bouquet and taste have fully developed and are at their peak. Black teas come in many flavor variations. Of course, adding herbs or essential oils in the proper balance greatly enhance whichever qualities you wish to bring out. Black tea is said to help fight off tooth decay because of the trace elements of fluoride it contains. It aids in concentration because the low amounts of caffeine in black tea promote blood flow in the brain. The low caffeine level in tea helps sharpen mental focus and concentration, without over stimulating the heart. Black tea may ease stomach aches and it often has a soothing anti-inflammatory effect on the digestive tract. Theophylline in black tea has been reported to lower high cholesterol levels.

Green Tea: When producing green tea, it is essential to start with fresh leaves to assure that the healing properties within the leaves are at their strongest. Fresh picked green leaves are spread out to bake in hot air and wilt. Leaves are conventionally pan fried in woks after they become malleable from wilting. The pan fry method is used to stop the leaves from fully fermenting (as in the production of black tea). The leaves are then rolled (into balls). Rolling helps get rid of excess moisture. Next the leaves are spread onto trays, and baked over a slow and steady charcoal fire. The leaves must be kept in rapid motion for at least an hour. They are ready to come off the flame once they become a faded green color. Green teas processed in this manner should be high in nutrients and minerals. Green tea has been studied extensively. It is thought to lower the risk of cancer, reduce cholesterol, and help ease stomach problems.

Oolong Tea: Oolong tea is semi-fermented. It meets green tea and black tea in the middle. The leaves used are larger and more mature than the leaves used in the production of black and green teas. They are processed to be flavorful, aromatic teas. Directly after picking, leaves are laid out to wither in direct sunlight. This dries them out and makes the leaves more tender and pliable.
Leaves are then placed in bamboo baskets and shaken vigorously to bruise the leaf edges. Leaves are laid out again; this time to dry in the shade. The leaves are collected, and placed in the baskets again. They are shaken and laid in the shade several times. The bruised edges of the leaves start to turn red during the fermentation process, while the centers of the leaves stay green. Different levels of fermentation produce different kinds of Oolong tea. Almost all Oolong teas are produced in China and Taiwan.

White Tea: White tea is pure as can be. It’s the least processed of all true teas. Some white teas are slightly fermented, but most are simply steamed and dried. Only the youngest leaves with short white hair or down growing from them are picked for white tea. Why without withering, rolling and the fermentation process; the appearance of the leaves remain unchanged and the final tea has a silvery white hue due to the down. Because the leaves are so young, white tea has a higher percentage of buds (covered in down) than the other varieties. After brewing the tea, it has a yellow to orange tinge; it's flavor is mildly sweet. This tea tends to be the most expensive of all the tea varieties; but why not indulge in a luxury cup.

Herbal Tea: Although not tea in the truest sense, herbal teas have become quite popular; and for good reason. Herbal teas come in an array of delicious flavors. Why with so many herbs and methods of preparation, as well as the capacity to mix countless combinations; the healing properties are abundant too. Herbs blended with various true teas offer ever more choices. When herbs are infused in hot water (as when preparing tea), not only can the healing properties be released, but the aphrodisiac qualities can steep into your cup too. Without adding herbs and herbal oils, tea might taste nice, but one would be hard-pressed to get a hard-on from it. As with essential oils, certain herbs work better for women and others better for men. Although, many herbal blends can satisfy both sexes nicely.

With all teas, it’s best start with pure filtered water. If you don’t have that luxury, and are using tap water, boil the water for an extra few minutes to help boil off contaminates from the pipes. There are a few common methods of preparation.

Tea pot: I enjoy this method of heating water much more than the microwave or ready-hot bubbler. It’s just so darn sexy a domestic act-- filling one’s lover’s cup. Teapots themselves can be very juicy indeed, with fluid pouring from a nice, thick spout; or maybe a long spout. Find a teapot you enjoy using and perhaps you can make brewing a new kind of foreplay.

Tea press: Tea presses are used for brewing all types of teas. Some say that the tea press method yields a fresher flavor from the leaves. It is believed that because the leaves are allowed to flow freely with the tea press method, a better infusion occurs (Although, the same can be said for the strainer method-see below). It not difficult to use a tea press, simply follow these basic instructions:

· Add your preferred amount of tea at bottom of the tea press
· Pour boiling water into the pot of the press
· Place the plunger into the pot, keeping the pot in an elevated position
· After about fives minutes (it could be a longer or slightly shorter period of time{longer makes for stronger tea}), push the plunger to the bottom of pot
· For added strength, push the plunger up and down a few more times.

Tea bag: The tea bag is the most convenient method. All types of tea and herbal blends are place in bags; the bags are steeped in a boiling hot cup of water to brew the tea. This is fine most days; however it is difficult to determine the quality and freshness of a bagged tea.

Tea ball: The tea ball is a utensil consisting of a perforated metal ball. Loose tea is placed in the ball in steeped in either a cup or pot of hot water (depending on the size of the ball). This allows an easy way to mix and brew your own blends.

Strainer: This is my favorite method because it let me make a giant pot of tea and drink it from morning to afternoon. Simply put your desired amount of tea and/or herbs into a pot, fill the pot with hot water, let steep, and pour the liquid through a strainer into your cup.

Hot Teas

Chai Desires

Ingredients:
• Loose Strong Black Tea (such as Indian tea, Russian tea, or a Breakfast blend) - enough to brew a six cup pot
• Powered Nutmeg -about 1/8 to1/4 teaspoon (to taste): In small amounts Nutmeg is a traditional aphrodisiac. It is recommended to use this spice in extreme moderation. Eating as much as one whole nutmeg could result in death.
• Powered Clove - about 1/8 to1/4 teaspoon (to taste): Eating cloves to increase libido is a trick passed down through the ages. This is a delicious and fragrant spice that may also improve breath.
• Powered Cardamom Seeds - 1/16 to1/8 teaspoon (to taste): Cardamom is often used to arouse sexual desire. It is a warming spice which can help restore balance and stamina, as well as comfort the stomach.
• Powered Ginger -1/16 to1/8 teaspoon (to taste): Ginger is a pungent aphrodisiac herb which can help soothe the throat, and cleanse the system.
• Anise-Star - about 2 stars: Anise has a sweet liquorice-like flavor. It known to help improve digestion and act as a stimulate. Many use it to increase libido.
• Honey - to taste: Honey is considered an aphrodisiac due to its rich B vitamin and amino acid content, however, it is fun to lick off too.
• Milk - to taste

Put all the ingredients except the milk and honey into a pot and fill with six cups of hot water. I recommend steeping a good long time (at least 15 minutes) to get a strong full mingling of flavors. Using the strainer method pour the liquid into cups. Add honey and milk to taste after brewing and straining.

The Soothing Lover

• Tea (any variety black, green, white, oolong) - enough to brew 16 ounces
• Ginger Essential Oil - 1 drop: Spicy and earthy, this oil energizes and warms. It is known as a powerful aphrodisiac that is both fiery and fortifying.
• Lemon Essential Oil - 1 drop: Lemon oil is soothing and fresh. It adds tang to this tea.
• Honey (optional - to taste): Honey is considered an aphrodisiac due to its rich B vitamin and amino acid content, however, it is fun to lick off too.

Brew 16 ounces of tea using your chosen method. Add one drop of ginger essential oil and one drop of lemon essential oil as the tea is brewing.

Iced Tea

The Minty Attentive Lover

• Loose Spearmint - ˝ cup: Mints are considered aphrodisiacs. Perhaps because they can get the body moving. Spearmint tea is refreshing, zesty, and delicious iced.
• Loose Jasmine - 1/8 cup: Jasmine is of special help to women. It may help balance hormones, reduce stress, and of course it holds a long history as an aphrodisiac.
• Honey (to taste): Honey is considered an aphrodisiac due to its rich B vitamin and amino acid content, however, it fun to lick off too.

Place the spearmint and jasmine in a pot that can hold 6 cups of hot water. Fill with 6 cups hot water. Let steep for at least 15 minutes and put in the refrigerator to chill. Use the strainer method when pouring into glasses.

A perfect cup of tea can certainly hit the spot. Which spot, is up to you.